Roasted Brussels Sprouts And Squash With Dried Cranberries And Dijon Vinaigrette
Crispy, caramelized and slightly bitter Brussel sprouts, sweet and creamy butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular recipes. Perfect for Thanksgiving Day or throughout the fall and winer season!
INGREDIENTS
1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries
DIJON VINAIGRETTE:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar (or rice vinegar)
2 tablespoons extra virgin olive oil
two pinches of kosher salt
freshly ground black pepper
INSTRUCTIONS
INGREDIENTS
1 lb butternut squash, peeled and cut into 3/4-inch chunks
1 lb Brussels Sprouts, stems trimmed and sliced lengthwise in half
2 tablespoons extra virgin olive oil + 1 teaspoon
3/4 teaspoon kosher salt
freshly ground black pepper
1/4 cup dried unsweetened (or sweetened) cranberries
DIJON VINAIGRETTE:
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar (or rice vinegar)
2 tablespoons extra virgin olive oil
two pinches of kosher salt
freshly ground black pepper
Image Credit : www.abeautifulplate.com
